Strawberries are among my favourite fruits, which is why I am always on the lookout for tips and ideas related to them—such as how to plant them for a good harvest, wash them well to remove pesticides and viruses, or prevent mould from forming.
Besides their flavour, I also like that they are very light yet satiating fruits, that provide valuable nutrients and help to detoxify and to tone the body. They are also a good source of minerals, especially magnesium and iron, and in fact they are among the richest fruits for it, alongside raspberries and blackcurrants.
Since they spoil quickly, the best is to refrigerate them in a sealed container to avoid cross‑aroma transfer. On the other hand, although we sometimes freeze them, it isn’t ideal as when thawed they lose part of their structure and aroma and deteriorate rapidly. What you could do instead is use them to make fruit sauce or the like, but it’s always best to use fresh fruit.
The vinegar trick with strawberries
Strawberries are so delicious that they don’t need anything extra to enjoy; simply wash them very well to remove any residue that may have become embedded in them. If you’re worried about pesticides, you can always choose organic strawberries, but remember that they are not exempt from washing thoroughly.
The best way to enjoy them is raw, as a dessert or in salads. Being seasonal and highly perishable, they lend themselves well to the making of preserves such as jams or confitures.
It’s true that when you eat them you may feel they aren’t very sweet. This vinegar trick will help them be sweeter — and without adding any sugar!
- Wash and thoroughly drain the strawberries you’re going to use. Remove the stem and the white part inside, and cut them as you prefer.
- Arrange the dry strawberries in a large bowl and add 1 teaspoon of vinegar for every 500 grams of strawberries. Which vinegar to use? Actually whatever you like; the idea is to try different types until you find the one you like best. As a heads‑up, apple cider vinegar is very popular.
- Mix well with a wooden spoon, taking care not to damage the fruit, and refrigerate for at least 1 hour; the longer you macerate them, the more juice they will release. It’s ideal to stir every 15 minutes so they’re well mixed. And there you have it!
What can you do with those strawberries?
Besides eating them as they are, you can blend them into smoothies or make a fruit salad paired with other fruits such as watermelon, blueberries, orange, raspberries, tart apple or kiwi. They’re also delicious with spinach, celery, carrot and ginger.
Yes, strawberries pair very well with many vegetables and it’s common to see them in original, light and refreshing salads, which are handy for both lunch and dinner. And don’t forget breakfast, as they make a top addition to porridge oats, which has become very fashionable in recent years.
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